BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow 2" (5 cm) of space around bakeware and oven walls. Use the following chart as a guide.
NUMBER OF | POSITION ON RACK |
PAN(S) |
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1 | Center of rack. |
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2 | Side by side or slightly staggered. |
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3 or 4 | Opposite corners on each rack. Make sure |
| that no bakeware piece is directly over |
| another. |
Bakeware
The bakeware material affects cooking results. Follow manufacturer’s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide.
BAKEWARE/ | RECOMMENDATIONS |
RESULTS |
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Light colored | ■ Use temperature and time |
aluminum | recommended in recipe. |
■Light golden crusts
■Even browning
Oven Vent
A
A. Oven Vent
The oven vent releases hot air and moisture from the oven, and should not be blocked or covered. Blocking or covering the oven vent will cause poor air circulation, affecting cooking and cleaning results. Never set plastics, paper or other items that could melt or burn near the oven vent.
Baking and Roasting
Do not place food or cookware directly on the oven door or the oven bottom.
Before baking and roasting, position the racks according to the “Positioning Racks and Bakeware” section. When roasting, it is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.
To Bake or Roast:
1. | Push in and turn the oven control knob to the desired |
| temperature setting. |
2. | Place food in oven. |
Dark aluminum and other bakeware with dark, dull and/or nonstick finish
■Brown, crisp crusts
■May need to reduce baking temperatures 25°F (15°C).
■Use suggested baking time.
■For pies, breads and casseroles, use temperature recommended in recipe.
■Place rack in center of oven.
The oven burner will cycle on and off to keep the oven |
temperature at the setting. |
3. Push in and turn oven control knob to OFF when finished. |
Broiling
BROILER
Insulated cookie | ■ | Place in the bottom third of oven. | ||
sheets or baking | ■ | May need to increase baking time. | ||
pans | ||||
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■ | Little or no |
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| bottom |
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| browning |
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Stainless steel | ■ | May need to increase baking time. | ||
■ | Light, golden |
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| crusts |
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■ | Uneven |
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| browning |
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Stoneware | ■ | Follow manufacturer’s instructions. | ||
■Crisp crusts
Ovenproof | ■ May need to reduce baking |
glassware, | temperatures 25°F (15°C). |
ceramic glass or |
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ceramic |
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■ Brown, crisp |
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crusts |
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The broiler is located below the oven door. The broiler pan and grid pull out for easy access. Always broil with the broiler and oven doors closed.
■To avoid damage to the broiler, do not step on or apply weight to the broiler door while it is open.
■Do not preheat broiler before use. Completely close broiler door during broiling.
■Do not use broiler drawer for storage.
■Use only the broiler pan and grid provided with the appliance. It is designed to drain juices and help prevent spatter and smoke.
■For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier cleaning.
■Trim excess fat to reduce spattering. Slit the remaining fat on the edges to prevent curling.
■Pull out broiler pan to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.
■After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.
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